3790 Pâté de Grives

Thrush Pie

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Bone out the thrushes and fill with Gratin Forcemeat B flavoured with 6 chopped juniper berries per 1 kg ( lb) forcemeat. Reshape the thrushes.

Line an oval fluted pie mould with short paste and cover this with thin slices of salt pork fat. Place in the thrushes alternating them with layers of pork forcemeat made with extra fat and containing a quarter its weight of Gratin Forcemeat B. Cover and finish the pie as previously indicated.

When the pie is cold, fill it with thrush-flavoured jelly.